Demi Chef de Partie (Butchery)

Key Responsibilities: - Assist the team with the daily operation of the Butchery section. - Carry out the preparation, trimming, cutting, portioning, and handling of meat, poultry, and other butchery products according to established standards. - Ensure all products are prepared according to required specifications, portion sizes, and quality standards. - Prepare mise en place for daily kitchen, à la carte, buffet, banquet, and special event requirements. - Ensure proper handling, storage, labeling, and temperature control of all meat and poultry products. - Follow FIFO procedures and monitor the freshness and quality of products. - Maintain high standards of hygiene, cleanliness, and organization within the Butchery section. - Follow HACCP, food safety, and sanitation procedures at all times. - Ensure knives, machinery, and butchery equipment are operated safely and correctly. - Minimize product wastage through proper trimming, portioning, and storage practices.